Loosen-Yer-Belt Thanksgiving Turkey Stuffing

Recipe by Busters friend
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a BIG bowl, add both bags of stuffing mix.
  • Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
  • Toss with your hands to mix well.
  • Add sage, rosemary, thyme, pepper & toss again.
  • Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
  • Add 2 cups of chicken broth to eggs & mix.
  • Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
  • Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
  • Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
  • If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
  • Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
  • Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).
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